Winter Tummy Warmer Recipes by First Choice
Listen to this article in Sotho:
No-bake Milk Tart
5ml ground cinnamon
200g crushed tennis biscuits
100g First Choice butter
3 large eggs
50g castor sugar
500ml First Choice Custard
100ml First Choice Milk
200ml First Choice Cream
1 cinnamon stick
5ml vanilla essence
60g First Choice Butter
To make the crust:
Crush the tennis biscuits and mix in the 5ml cinnamon. Melt the butter and mix it well into the biscuit mix. Press the mixture into a greased pie dish to make an even crust. Refrigerate for 30 minutes.
To make the filling:
Lightly beat the eggs and the castor sugar. Then add the cornflour and mix well to make a smooth paste.
Place the First Choice Custard, Milk, Cream and one cinnamon stick in a saucepan on medium heat. Important – do not boil! Pour the hot custard mixture into the egg mixture and stir rapidly for a few seconds. Return the mixture to the saucepan on low heat. Stir continuously, until the mixture is thick and starts to boil. Turn the heat off and add the vanilla essence and First Choice Butter. Mix in gently. Pour the filling into the chilled tart crust. Cool for 15 minutes then sprinkle with cinnamon sugar.
4 First Choice Milki Cookies & Cream Flavour
1 cup cake flour
100g First Choice Butter (room temperature)
How to Make it:
Empty the 4 Milki’s in a saucepan on low heat. In a separate bowl mix the cake flour and butter together and rub the 2 ingredients together with your fingers to form long fingers of dough. Add the dough mixture into the warm Milki mixture and stir continuously for a few minutes until the mixture is thick and starts to boil. Dish up and enjoy with cinnamon sugar.
Butter Chicken Dish
This recipe takes about 30 minutes to prep and 45 minutes to cool.
For the Chicken Marinade:
30ml lemon juice
10ml tandoori spice or chilli powder to taste
20 ml ginger, grated
10ml First Choice Amasi
800g chicken fillet or deboned thighs, cut into smaller pieces
For the Sauce:
60g First Choice Butter
1 large onion, chopped
10 cardamom pods, chopped
2 cinnamon sticks
2 bay leaves
5 ml ground cumin
10 ml tandoori spice
30 ml grated ginger
3 cloves garlic, crushed
100 g cashew nuts
400 g chopped tomatoes, 1 tin
10 ml brown sugar
1 red chilli, chopped, to taste
salt for seasoning
125 ml First Choice Cream
125 ml First Choice Amasi
fresh coriander for serving
Mix the lemon juice, tandoori spice, ginger and amasi together and stir it into the chicken until the pieces are well coated. Marinate for at least 1 hour or overnight.
To make the sauce, melt the First Choice Butter and add the onion. Cook for a few minutes.
Add the cardamom pods, cinnamon sticks, bay leaves, cumin, tandoori spice, ginger and garlic and cook for a few more minutes.
Add the cashew nuts, chopped tomatoes, sugar, chilli and salt. Simmer on very low heat for about 30 minutes. Add a little water if the sauce becomes too thick.
Remove all the whole spices (cardamom, cinnamon sticks and bay leaves) and liquidize the sauce.
Return the sauce to a low heat and add the First Choice Cream and First Choice Amasi. Taste and adjust the seasoning.
Drain the chicken and place it on a baking tray. Heat the grill of your oven and put the chicken under the grill to cook. You will have to stir it once or twice to make sure both sides are cooked and lightly charred.
Season the chicken with salt and drain off any liquid.
Add the grilled chicken pieces to the sauce and heat through. Stir in the coriander and serve as suggested above.